In a large skillet over medium-low heat, toast the almonds until lightly golden and fragrant, 5 to
7 minutes. Remove from the pan and allow to cool.
In the same large skillet over medium heat, cook the bacon, turning as needed, until the fat has
rendered and the bacon is golden and crispy, 8 to 10 minutes. Drain the bacon on a paper towel-
lined plate. Let the bacon cool to room temperature, then crumble it into bite-size pieces.
In a large bowl, combine the cream cheese and mayonnaise until very smooth. Fold in the
cheese, toasted almonds, cooked bacon, 3 green onions, salt, pepper, garlic powder, and cayenne.
Stir until well combined.
Transfer to a serving bowl, cover with plastic wrap or an airtight lid, and chill for at least 1 hour.
Garnish with the remaining green onion and serve with crackers, bagel chips, and hot sauce.